Oct 22, 2011

Crisco Pie Crust

I have only ever made one type of pie in my life and it's this Apple Pie. My husband Loves it. 
This crust can be a little finicky...
It honestly depends on the elevation, weather, humid levels in your house etc as to how well the pie crust will turn out. The first time that I made it, I made it EXACTLY the way the recipe said and it came out perfect. It was Thanksgiving 2009. But it has changed every time since then. 
Sometimes you need more water and sometimes less. It also depends on how flakey you want the crust to be.

2 cups Sifted Flour
2/3 cup Crisco
1 teaspoon Salt
3/4 cup way cold water
(^The way cold is the key)

**If cooking just the crust, so the bottom part, use:
1 1/2 cups Flour
1/2 teaspoon Salt
1/2 cup Crisco
3 tablespoons way cold water

Mix flour and salt in a bowl

Cut the Crisco with a Pastry Blender or fork untill it looks like fine cornmeal

Add water a little bit at a time

Roll into a ball and divide in half

Roll to about 1/8" thick

Be careful when pull the parchment paper apart so that you don't tare the crust
Gently rub/scrap it loose

Gently place on pie plate

Gently, again, pull the parchment away from the crust nudging the crust loose

Fork the crust
All over the bottom...

..And the sides

Pour apples into the crust

Put the top crust on then trim the edges

Cover the edges and bake

To see the rest of the baking directions head back of the Apple Pie Filling post!!!

Linked Thru Apple Pie Filling Post ^^^:
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A Mommy's Life with a Touch of Yellow

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